Raspberry Swirled Cheesecake Cupcakes

Cheesecake has were given to be on my listing of top 3 favorite cakes, that is why you see it on here quite a bit. you could never have too many cheesecake recipes and the alternatives are seemingly limitless (like whilst you walk into The Cheesecake manufacturing facility and take 10 minutes to pick out because there are just so many options). considered one of my favored ways to make cheesecake (ever given that I made those Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake shape. they may be in individual servings, they’re less complicated to serve and easy up, and they make for better portion control (perhaps, you may simply discover yourself consuming a few :).

INGREDIENTS

• Crust
• 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
• 1 1/2 tsp granulated sugar
• 3 1 /2 Tbsp salted butter , melted
• Raspberry Swirl
• 4 oz fresh raspberries
• 2 Tbsp granulated sugar
• Cheesecake filling
• 3/4 cup granulated sugar
• 1 Tbsp all-purpose flour
• 2 (8 oz) pkgs cream cheese, softened well but not melted
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream

INTRUCTIONS

1. For the crust:
2. Preheat oven to 325 tiers. In a blending bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir till lightly moistened. upload 1 barely heaping tablespoonful to twelve paper coated muffin cups. Press crust firmly into a fair layer. Bake in preheated oven 5 mins then eliminate from oven and allow to chill.
3. For the raspberry swirl:
4. add raspberries and a couple of Tbsp granulated sugar to a food processor and pulse until nicely pureed, about 30 seconds - 1 minute. Press aggregate thru a nice mesh strainer right into a bowl (essentially till there are simplest seeds remaining in strainer, you ought to get pretty a chunk out of it). Set apart.
5. For the cheesecake filling:
6. In a blending bowl, whisk collectively granulated sugar and flour. upload cream cheese and lemon zest the use of an electric hand mixer, blend aggregate just till clean. blend in eggs one at a time. Stir in vanilla and sour cream just till mixed. faucet bowl forcefully against countertop, approximately 10 instances, to launch massive air bubbles. Divide mixture lightly amongst cups over crust layer, adding about 1/three cup to each and filling almost full. Jiggle pan to degree cheesecake filling then dollop approximately 5 small circle of raspberry sauce over every cupcake, about 3/four tsp total over each one. the use of a toothpick, swirl raspberry filling with cheesecake aggregate to create a marbled layout. Bake in preheated oven 22 - 25 minutes till cupcakes are puffed and nearly set (they might crack a little but they'll deflate while cooling and you may not even see it). eliminate from oven and allow to cool completely, then kick back in fridge three hours, till set. save in fridge in an airtight field.

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